Crispy Tofu Chicken Parm Bakes (Print Version)

Golden Asiago-crusted tofu with marinara and melted mozzarella, baked until bubbly

# What You'll Need:

→ Tofu

01 - 2 blocks extra-firm tofu (14 oz each), pressed and sliced into ½-inch slabs

→ Breading

02 - 1 cup panko breadcrumbs
03 - ¾ cup grated Asiago cheese
04 - 1 teaspoon dried Italian herbs
05 - ½ teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Coating

08 - ½ cup all-purpose flour
09 - 2 large eggs, beaten

→ Topping

10 - 2 cups marinara sauce
11 - 1 cup shredded mozzarella cheese
12 - ¼ cup grated Parmesan cheese
13 - Fresh basil leaves for garnish

→ For Serving

14 - Cooked spaghetti or crusty bread

# How To:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly grease a baking dish.
02 - Press the tofu blocks for at least 15 minutes to remove excess moisture. Slice each block into 4 equal slabs.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Asiago cheese, Italian herbs, garlic powder, salt, and pepper.
04 - Coat each tofu slice in flour, dip into beaten egg, then press firmly into the breadcrumb-Asiago mixture, ensuring all sides are thoroughly covered.
05 - Place the coated tofu slices on the prepared baking sheet in a single layer. Lightly drizzle or spray with olive oil.
06 - Bake for 20 minutes, flipping halfway through, until golden and crisp on all sides.
07 - Remove from oven. Spoon marinara sauce generously over each tofu piece. Top with mozzarella and Parmesan cheese.
08 - Return to the oven and bake for 8 to 10 minutes, until the cheese is melted and bubbly.
09 - Garnish with fresh basil leaves and serve hot, optionally over spaghetti or with crusty bread.

# Expert Tips:

01 -
  • Tofu transforms into something genuinely crunchy and satisfying, not rubbery or forgettable.
  • Your kitchen fills with the exact aroma of a proper Italian dinner without anyone waiting for chicken to cook through.
  • It's the kind of dish that converts even the skeptics at your table.
02 -
  • Skipping the tofu press is the #1 reason people end up with soggy, steamed tofu instead of crispy slabs—I learned this the hard way my first attempt.
  • Low-moisture mozzarella is your secret weapon because regular mozzarella releases water that pools underneath and makes your crust soggy.
  • Olive oil spray or brush is essential; baking without it leaves your coating pale and tough instead of golden and crispy.
03 -
  • Use a meat thermometer if you're nervous about doneness—the internal temp of your baked tofu should reach 165°F to ensure the center is heated through, though the outside will already look golden by then.
  • A light spray of cooking oil on top before the first bake is the difference between restaurant-level crispiness and home-oven mediocrity.
  • Make extra breaded tofu slabs and freeze them before the final bake—you'll have a weeknight dinner ready whenever you need it.
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